Desserts & sweets
Caramel chocolate mousse cake (TM6, Kirsten Tibballs)
Do not leave caramel for long on the bench as it will become tacky. Once cooled, remaining caramel powder can be stored in a freezable container in the freezer for 3 months.
TM6TM7
Details
- Difficulty
- Advanced
- Prep
- 120 min
- Active
- 120 min
- Cook
- 1680 min
- Total
- 1680 min
- Yield
- 12 portions
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Difficulty
- Hard
- oil
- oil
- white sugar
- 250 g
- water
- 1.1 kg
- glucose
- 20 g
- unsalted butter
- 60 g
- vinegar
- 10 g
- cold water
- cold water
- gold strength gelatine leaf
- 1
- egg yolks
- 3
- thickened cream
- 250 g
- vanilla bean paste
- 1 tsp
- icing sugar
- 40 g
- hazelnuts, skin on
- 20 g
- hazelnuts, without skin
- 40 g
- egg whites
- 4
- caster sugar
- 25 g
- cream of tartar
- 1 pinches
- egg yolks
- 4
- white sugar
- 70 g
- water
- 50 g
- pouring (whipping) cream
- 500 g
- dark chocolate
- 140 g
- milk chocolate
- 140 g
- oil
- oil
- gold strength gelatine leaves
- 8
- cold water
- cold water
- white sugar
- 170 g
- thickened cream
- 160 g
- glucose
- 160 g
- white chocolate
- 50 g
- white chocolate
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8.4 g
- Energy
- 3,356 kJ
- Calories
- 802.1 kcal
- Fat
- 49.7 g
- Fibre
- 2.2 g
- Carbohydrates
- 83.9 g
Cooking instructions are available on the original Cookidoo® page.
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